KETO LASAGNA RECIPES

1. Skillet Lasagna

Not only is this a simple recipe, but all the ingredients used are easy to find in any grocery store. This low carb skillet lasagna recipe is so easy, you’ll wonder why you didn’t think of it earlier. No need to turn on the oven or use various pots or bowls. This is a one pot meal that you could easily make with one hand. ~ recipe by lowcarbyum

INGREDIENTS

1 pound 80% lean ground beef

2 teaspoons fine sea salt I prefer a lot less so adjust as needed

24 ounce jar no sugar added marinara sauce

4 slices thin roast chicken breast from deli counter

1 cup shredded mozzarella cheese divided, about 4 ounces

1 teaspoon chopped fresh oregano for garnish

INSTRUCTIONS

In a 10-inch cast-iron skillet, brown the beef over medium-high-heat, seasoning it with the salt, until cooked through, about 5 minutes, breaking up the meat with a spatula as it cooks.

Add the marinara sauce and stir well to combine. Push half of the sautéed beef off to one side of the skillet and place a layer of sliced chicken breast on the bottom of the skillet. Top the chicken with 1/2 cup of the shredded cheese. Scoop the beef on top of the deli meat to create an even layer. Top with the remaining 1/2 cup of cheese and sprinkle with the oregano.

2. Keto Lasagna with Zucchini Noodles

This lasagna is totally safe for a ketogenic lifestyle! All of the high carb ingredients were replaced with low carb alternatives. The lasagna noodles? Thinly sliced sheets of zucchini. The sugar-laden pasta sauce? A low carb marinara. Keeping the carb count minimal can be challenging when recreating comfort food dishes, but at only five grams of net carbs, this is definitely a winner.

~ recipe from ketogasm

Ingredients

16 oz ground beef

1 cup Rao's marinara sauce

1 zucchini large

10 oz ricotta cheese

4 oz mozzarella cheese shredded

Instructions

Preheat oven to 350 degrees F. Peel zucchini into strips and leave out the seedy core. Salt and let sit for 15 minutes and blot with paper towels.

Brown ground beef in pan and add marinara. Season well with salt and pepper.

In a skillet, heat olive oil and spinach until wilted. Season spinach with onion powder, garlic powder and black pepper.

Assemble lasagna. Pour 2 to 3 tablespoon marinara sauce to an 8x8 baking pan. Top with meatza slices, spread more marinara sauce. Add all sautéed spinach and spread ricotta mixture on top. Cover with half of mozzarella cheese. Repeat with remaining ingredients, with mozzarella at the top most part.

In a preheated oven of 400°F, bake for 15 minutes or until cheese is melted and slightly golden.

5. Cauliflower Lasagne

It’s fairly obvious that I really love Italian comfort foods. Paleo has challenged me to swap the gluten and gooey cheesiness for fresh veggies and lots of spices. This stuff tastes just as good as the traditional recipes, but as one of my best friends says, eating this way makes you want to lick your plate and go back for seconds as opposed to feeling bloated and hating yourself after the meal. ~ recipe from popularpaleo

Ingredients

Lasagne Noodles:

1 head of cauliflower (yields 6 cups chopped, raw)

2-3 cloves garlic

½ tsp kosher salt

1 tsp Italian seasoning

2 eggs

Bolognese:

2-3 carrots, peeled and chopped (1 cup)

1 small onion, diced (1.5 cups)

1 rib celery, diced (1/2 cup)

3 cloves garlic, minced

1 tsp kosher salt

1 tsp dried basil

1 tsp dried oregano

⅛ tsp cinnamon (and barely ⅛ tsp... it's a dusting of cinnamon!)

pinch of red chili flakes (less than 10 flakes)

12 oz ground Italian sausage (the good stuff!)

1 - 14.5oz can organic diced tomatoes

1 - 15oz can organic tomato sauce

1 cup organic chicken stock

Extra virgin olive oil

Optional: Fresh basil and a couple handfuls of baby spinach

Instructions

Start by making the cauliflower noodles. Preheat the oven to 350 degrees (Fahrenheit). Remove the leaves and core from a head of cauliflower and start chopping the cauli into small pieces. I use my knife, but you can certainly do this in a food processor. My cauliflower yielded 6 cups, shoot for that on your end so that the egg ratio is close.

The cauliflower pieces need to be steamed; use whatever contraption you prefer. Stove-top or microwave makes no difference to me... I covered and microwaved for several minutes (about 6) until it was cooked but not total mush.

When hot, use a potato masher or pastry cutter to break down the cauliflower. Cauliflower releases a fair amount of liquid while it cooks, so try to drain off what you can. Then add the seasonings and combine. Add the eggs last and either continue using the masher to combine or grab a spatula... whatever works for you.

I am addicted to my silicone baking sheet and definitely recommend it, although basic parchment paper works as well, I'm told. There is no added fat (other than egg) to the cauliflower, so the sticking potential is high. Be sure to use one of the two. Spread the cauliflower dough/batter onto a large silicone baking sheet. You have to eyeball whatever baking dish you plan to use for the lasagna and think how large to spread out the cauliflower so that when you cut it in two large sections, the layers will fit squarely in the baking dish. Obviously you won't be preparing a 10x13-sized casserole dish with only 6 cups of cauliflower, so make necessary adjustments. The dish I used is your basic oval 2.8 liter corning ware baker, about 8" x 11" x 3". The picture below shows a standard-sized cookie sheet (American 17" x 12") and the cauli was about a half inch thick.

Bake the cauliflower for 45 minutes at 350 degrees. It needs to be a little overcooked and dried out since it will be soon layered with tomato saucy goodness.

While the cauliflower is in the oven, we need to make the bolognese.

Classic bolognese starts with mirepoix (carrot, onion and celery) and that's what we're going to do here. Heat a large or wide pan to medium or medium-high. This can be a dutch oven or even a large skillet. Drizzle in a couple tablespoons of extra virgin olive oil... enough to lightly coat the bottom of the pan.

While that comes to temp, peel and chop the carrots, dice the onion and the celery. Add those to the hot pan and sprinkle with the kosher salt and other seasonings. It will look kinda strange if you're not in the habit of building sauces in this order, but roll with it. This method gets the oils going and rehydrates the dried herbs before the tomatoes hit. Sauté for about 4-5 minutes, then add minced garlic and the sausage. Cook until the sausage has browned. The canned diced tomatoes, tomato sauce and chicken stock now joins the party. Stir and simmer for 15 minutes or so on medium-low heat. Cover if your sauce starts to dry out (or if it's splattering everywhere and making a mess of your stove).

When the cauliflower "noodle" has finished cooking, remove from oven and transfer to a large cutting board or work surface. Depending on the size and shape of your lasagne pan and thus the size and shape of your cauli noodle, divide into two sections that will perfectly layer your lasagne. Remove the bolognese from the heat and grab your baking dish.

To build the lasagne I layered like this:

about a cup of sauce

cauliflower "noodle"

half the remaining sauce

a couple handfuls of baby spinach

the second cauliflower "noodle"

the remaining sauce

Cover and bake at 350 for about 20-25 minutes. Just enough to bring everything together and for the sauce to get bubbly around the edges.

Serve with fresh basil for a dairy-free, grain-free DELICIOUS lasagne!

7. Low Carb Eggplant Parm Lasagna Casserole

8. Zucchini Keto Lasagna

We created a recipe you wouldn't normally catch us making or eating pre-keto. But, now we wonder why we weren't always ordering it at Italian restaurants. We made a Keto Lasagna for all our readers, but realized, in the end, that we were also making it for ourselves. We came away with a new recipe and a new love for food. Matt in particular is not a fan of most of the recipes I make that involve layering and piling of different ingredients, unless it's protein cake! It wasn't until he tried our buffalo chicken dip, keto broccoli cheese soup, pizza dip, and now this keto lasagna that he realized he has a similar palate to mine!~recipe from ketoconnect

9. Eggplant & Summer Squash Lasagne

You’re definitely gonna eat your veggies with this one! Eggplant and summer squash sliced and crafted to form a lasagne with pork sausage, kale and carrots. It’s another variation of a dish that we grain-free folks have come to love~recipe from popularpaleo

10. Spinach Tomato Meatza Pizza

11. Low Carb Pizza – Turkey Crust Meatza

The following recipe has all of my favorite pizza toppings and comes to a measly 11 grams of carbs for the entire pizza! That’s less than 2 grams of carbs per slice! Feel free to swap the toppings out for your own faves, just be sure to update your macros. ~ketogasm

14. Low Carb Chicken Parmesan Pizza Casserole

15. Keto Fathead Pizza With Sausage, Ricotta and Kale

Keto Fathead Pizza with Sausage, Kale and Ricotta is my twist on an old upstate New York favorite. This version is quick & easy to prepare with almond flour and mozzarella cheese. My family loves it! ~lowcarbmaven

Other Keto Italian Recipes

16. Ham Quiche Lorraine With Caramelized Onions & Gouda

Originating in France, ham quiche loraine is made with bacon and cheese. This low carb version uses ham, caramelized onions, Gouda and a unique low carb crust to create a beautiful presentation. ~recipe from lowcarbmaven

16. Ham & Arugula Quiche With Creamy Havarti & Smoked Gouda

This beautiful low carb ham and arugula quiche is bursting with flavor and is suitable for a breakfast, a brunch or dinner. A nicely seasoned low carb, gluten & grain-free crust makes it extra special. ~ recipe from lowcarbmaven

17. Mom’s Low Carb Meatballs Recipe – Italian Style (Keto meatballs)

Whether you prefer your meatballs baked or fried, my low carb meatballs recipe produces the best Italian meatballs which are tender just like mom’s. Gluten-free and great for keto diets, too. ~recipe from lowcarbmaven

18. Easy Italian Dressing Grilled Chicken

Easy grilled chicken with Italian dressing marinade is quick enough for a weeknight dinner. This classic Italian dressing grilled chicken recipe is a family favorite that's just happens to be gluten-free and dairy-free. ~recipe from cookeatpaleo

19. Low Carb Italian Chicken Cacciatore – Boneless Chicken

20. Italian Braciole

Braciole takes a little bit of time to prepare, but is such a wonderful combination of flavors and makes for excellent leftovers! Slice up some of this for breakfast alongside eggs done your way. Now THAT’S steak-and-egg with style! ~popularpaleo

21. Low Carb Caprese Chicken

You will see Caprese Chicken without breading a lot of the time, and that’s great too. However we’ve been perfecting our breaded chicken recipe over the past few weeks, and when we found the tomatoes at the farm stand this recipe came together and we knew the chicken breading would be a perfect fit. Chicken without breading cannot easily be substituted into this recipe since most of the seasoning and flavor is contained in the breading. ~recipe from ketoconnect